Allicin and other functional active components in garlic: Health benefits and bioavailability
Abstract
Traditionally, the medical properties of garlic were recognized as early as 3000 BC. The functional benefits of garlic are its antimicrobial activity, anticancer activity, antioxidant activity, ability to reduce cardiovascular diseases, improving immune functions, and anti-diabetic activity. Recent studies identify the active functional components providing the medicinal benefits, as well as their mechanisms of action including the best possible ways to consume garlic. Allicin (diallyl-thiosulfinate) is one of the major organosulfur compounds in garlic considered to be biologically active. In this article, I review the chemistry of allicin and its stability during processing and storage, in-vivo and in-vitro functionality of allicin, and other functional components. In addition, I explore other potential alternative approaches of making its derivatives and their use for health benefits.
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Allicin is the most biologically active sulfur-containing compound of garlic and is responsible for its smell and taste.
“Allicin [S-(2-propenyl)-2-propene-1-sulfinothioate], the most biologically active sulfur-containing compound of garlic, is responsible for its smell and taste [23,24].”
From Chemical Constituents and Pharmacological Activities of Garlic (Allium sativum L.): A Review (2020) · cites this paper as [24]
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References 176 · Cited by 255
- Authors
- Rahman, M. S.
- Affiliations
- Sultan Qaboos University (OM)
- Corresponding author
- Rahman, Mohammad Shafiur
- Venue
- International Journal of Food Properties
- Publisher
- Informa UK Limited
- Published
- 2007-04-25
- Volume
- 10
- Issue
- 2
- Pages
- 245-268
- ISSN
- 1094-2912 (ISSN-L)
- 1532-2386
- OpenAlex
- W2038987590
- Cited by
- 255
- References
- 176
- Citations by year
- 2026: 14 · 2025: 29 · 2024: 26 · 2023: 24 · 2022: 34 · 2021: 20 · 2020: 22 · 2019: 16 · 2018: 13 · 2017: 12 · 2016: 7 · 2015: 7 · 2014: 5 · 2013: 6 · 2012: 5
- FWCI
- 3.64
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Properties (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Garlic and Onion Studies
- Physical Sciences › Chemistry › Organic Chemistry › Chemical synthesis and alkaloids
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Genomics, phytochemicals, and oxidative stress
- Keywords
- allicin, garlic, organosulfur compounds, bioavailability, antimicrobial activity, anticancer activity, antioxidant activity, cardiovascular disease, immune function, antidiabetic activity, functional food ingredients
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